I remember Grandma putting fresh milk (straight from the cow) into large oval dishpans and covering it with a white cotton towel. She'd let it sit for days until it was one large lump. Then she's put it on the stove and slowly heat and stir it until it turned into hard little chunks. She then took it outside, poured the whole pan into a white cloth bag and hung it up to drain. She'd squeeze it to get all the juice out then she'd package the curds up and freeze them. When they wanted cottage cheese she'd thaw some out and pour fresh cream over it. It was without a doubt the best tasting cottage cheese I've ever eaten.